Ladybug cake

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 350 g carrot(s), grated
• 250 g almonds, ground
• 75 g flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp. clove powder
• 1 pinch of salt
• 1 lemon(s), zest
• 2 tbsp water, warm
• 50 g dark chocolate coating
• 100 g white chocolate coating
• 2 packs of sweets (Mini Smarties)
• 2 pieces of confectionery (Toffifee)
• 1 tsp food coloring powder, red

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Carrot cake with chocolate coating

Separate the eggs, beat the egg whites with 50g of sugar until stiff peaks, and set aside. Add the remaining 50g of sugar, water, and salt to the egg yolks and beat until light in color. Add the almonds, flour, lemon zest, baking powder, cinnamon, clove powder, and carrots to the egg yolks and beat in. Finally, carefully fold in the egg whites. Grease a springform pan and line the bottom with baking paper. Pour in the batter and bake at approximately 180°C (convection oven) for 30-35 minutes. Do the skewer test to see if the cake is cooked through (if nothing sticks, it’s done). Allow the cake to cool and then place it on a surface with the bottom facing up. Melt the light and dark chocolate coatings in the microwave (low power, stir frequently) or in a double boiler and add the red food coloring to the white chocolate. Brush one round piece for the head with the dark chocolate, including the edge, and the rest with the red chocolate, including the edge. Draw a Smartie line along the head and straight down the middle of the back to form a border, and place several Smarties on the wings to form dots. Glue the Toffifee to the head with a little chocolate. Use a little red chocolate to draw dots on the Toffifee and a curved line on the head to form a smile. Attach the Smarties while the chocolate is still wet and sticky. Place the decorated cake on a cake plate. Let the chocolate set again, and the cake is ready.